BEIRUT (AP) – Schools, universities and many shops were closed in Lebanon yesterday as a general strike by public transportation and labour unions paralysed the crisis-hit Mideast nation.
Protesters closed the country’s major highways as well as roads inside cities and towns, starting at 5am, to protest fuel prices that have increased at an alarming rate after the government lifted subsidies. Taxi and truck drivers used their vehicles to block roads. In the capital of Beirut, many roads were blocked by giant trash bins and vehicles.
The nationwide protests, dubbed a “day of rage”, were scheduled to last 12 hours but appear to have petered out by early afternoon. The number of protesters were small.
The protest action comes as the Lebanese pound continues to tumble against the dollar. About 80 per cent of people in Lebanon live in poverty after the Lebanese pound lost more than 90 per cent of its value in the past two years. Filling up a gasoline tank now costs more than the monthly minimum wage.
The ruling class, which has run Lebanon into the ground, has proven unwilling to reform and has done almost nothing to try to pull the country out of its meltdown, rooted in decades of corruption and mismanagement.
“The clear indifference of Lebanese policymakers to the suffering of the population amid one of the worst economic crises in modern times borders on the criminal,” said Lebanon researcher at Human Rights Watch (HRW) Aya Majzoub.
In its World Report 2022 released yesterday, HRW said that the “corrupt and incompetent Lebanese authorities have deliberately plunged the country into one of the worst economic crises in modern times, demonstrating a disregard for the rights of the population”.
Majzoub called for the international community to use “every tool at its disposal to pressure Lebanese policymakers to put in place the reforms necessary to pull Lebanon out of this crisis”.
MUMBAI (AFP) – Billionaire entrepreneur Elon Musk said yesterday electric car pioneer Tesla was “working through” a lot of challenges with the Indian government ahead of long-awaited plans to launch in the country.
Tesla’s hopes to sell its vehicles in one of the world’s biggest markets have been stalled by efforts to negotiate lower import duties, which can be as high as 100 per cent.
In response to a tweet asking him about a potential India launch date, Musk said his California-based company was “still working through a lot of challenges with the government”, without giving further details.
Musk had tweeted last July that Tesla wanted to enter India, home to 1.3 billion people, “but import duties are the highest in the world by far of any large country”.
He added that the firm was hoping for temporary tariff relief.
India imposes a 100-per-cent tax on imported electric vehicles worth more than USD40,000, and 60 per cent for those costing USD40,000 or less.
Tesla fears the steep duties will price them out of the cost-sensitive Indian market.
New Delhi has introduced incentives for foreign carmakers to manufacture their vehicles locally but Musk has said he wants to gauge demand with imports first.
Electric cars accounted for only 1.3 per cent of all vehicles sold in the country in 2020-21, according to research by digital consultancy Techarc.
The government’s target is for 30 per cent of private cars to be electric by 2030 as part of a wider push to decarbonise the transport sector.
THE WASHINGTON POST – Paul Thomas Anderson has made it his business – and our pleasure – to return to the San Fernando Valley, where he came of age in the 1970s and which has served as his creative muse for most of his career. Like Fellini’s Italy or Scorsese’s New York, Anderson’s Los Angeles is rarefied yet strangely universal – a locale whose unique weather and tribal practices illuminate verities about human nature and frailty that transcend time and place.
Anderson’s command of specifics in service to eternal truths was never more assured than in Magnolia, whose themes and characters can be peripherally glimpsed in Licorice Pizza. Gary Valentine (Cooper Hoffman), a child actor who is quickly ageing out of adorability, recalled William H Macy’s erstwhile ‘Quiz Kid’ Donnie Smith in Magnolia, just as Alana Kane, the aimless young woman Gary fixates upon early in the film.
Licorice Pizza is a decidedly sunnier version of those narratives. Here, Anderson once again turns his affectionate, somewhat pitiless lens on the entertainment world.
But now it’s the wilderness of child stardom and C-list celebrity, which forms the alternately amusing and bemusing backdrop for a portrait of young love, elusive purpose, knowingness, innocence and the knockabout appeal of just hanging out.
The film begins on an exultant note, with a bravura travelling shot following Alana down a line of junior high-schoolers waiting to have their yearbook photographs taken, offering a mirror for last-minute primping.
She catches the eye of 15-year-old Gary, who approaches her with an unnerving mix of puppyish adoration and glib confidence. The fact that she’s 25 has zero bearing on his resolve: He invites her to join him that evening at his regular place, the famous Valley watering hole. What ensues is the kind of winsome, shaggy-dog semi-love story that Hal Ashby fashioned so beautifully with Harold & Maude. If Licorice Pizza doesn’t reach those sublime heights, it’s not for lack of sincerity. Hoffman, whose father Philip Seymour Hoffman was an Anderson rep player, does a skillful job of portraying the awkward stage between cuteness and whatever comes next: He resembles a Beach Boys-era Brian Wilson as he tries out for roles that he’s now too old or physically developed for. (The look that a casting agent, played by Maya Rudolph, gives her colleague after an audition for a Sears commercial speaks heart-crushing volumes). In one scene, when Gary is on the phone to Alana, a gesture he makes, putting his hand to his ear, eerily re-creates a moment his father had in Magnolia.
Haim, the pop-rock star making her acting debut (alongside her real-life family), makes a far splashier impact as Alana, whose spiky self-doubt and sense of arrested development dovetails perfectly with Gary’s own accelerated adulthood and restless urge to reinvent. Together, they embark on entrepreneurial schemes of the era. “Will they or won’t they” animated an entire Golden Age of on-screen romance; here, that question is bracketed not just by Alana and Gary’s age difference but by ambitions that converge and diverge with hit-and-miss caprice.
At its idiosyncratic best, Licorice Pizza captures the in-between-ness of life, when love isn’t exactly romance, and the future turns out to be another version of the present.
Anderson tells his story by way of vignettes, which gives it breezy spontaneity but also a choppy, unfinished air; the degree to which the audience will be charmed by Licorice Pizza depends to a large degree on how willing they are to follow a narrative filled with doglegs, digressions, perfunctory endings and self-amused set pieces.
These moments, along with all the inside jokes, threaten to give Licorice Pizza an obnoxious air of you-had-to-be-there smugness; like the new Spider-Man and Matrix movies, this is a film of constant references, which can’t help but result in diminishing returns. Licorice Pizza is at its best – and is genuinely charming – when it’s simply focussed on Gary and Alana – two mixed-up kids trying to make their way in a world that feels promising and perilous in equal measure. In fact, it might be most rewarding to view Licorice Pizza as a dream: It doesn’t always add up, or even go anywhere in particular. But it makes its own kind of offbeat, freewheeling sense.
Cooper Hoffman (L) and Alana Haim in ‘Licorice Pizza’. PHOTO: THE WASHINGTON POST
A licence is required for all fishing gear, under Section 13 (1) Fisheries Order 2009, the Fisheries Department under the Ministry of Primary Resources and Tourism (MPRT) informed yesterday. The announcement was made following a message that had gone viral across social media.
Under Section 13 (1), it states that any person who, in Brunei Darussalam waters, operates or allows to be operated, any fishing appliance without a licence; has in his possession or under his control, any fishing appliance without such a licence; sets up or causes to be set up any fishing appliance without a written approval from the director prior to the issue of such a licence; or contravenes the conditions of any such licence or written approval; is guilty of an offence.
Currently, the fishing appliance licence is only enforced on fishermen and individuals fishing in Brunei waters using boats either owned by themselves, relatives or friends, or rented boats.
The licence fee for fishing appliances is BND3 for every 12 hooks, while the fee rate for a fisherman’s licence card is BND2.
THE WASHINGTON POST – Kernza’s pleasing, molasses-like sweetness makes it a unique replacement for conventional wheat in baked goods. It is a domesticated form of wheatgrass developed by scientists at the nonprofit Land Institute.
When using it in bread, it should be paired with a hard wheat flour, such as bread flour or a high protein all-purpose flour, to ensure a strong structure and decent rise.
As you increase the ratio of Kernza to wheat, the dough will become darker and stickier, and the final loaf will become denser, chewier and more fragrant.
Recipe notes: As with other bread recipes, precision is key. We recommend investing in a kitchen scale and opting for grammes to weigh ingredients instead of using volume measurements.
This recipe requires an active sourdough starter.
You will need about two days to complete the recipe, though most of it is hands-off time. Aim to begin building the levain in the morning and bake the loaves the following morning.
A loaf of kernza bread. PHOTO: THE WASHINGTON POST
Stored cut side down in a paper bag or bread box, any extra bread will stay relatively fresh on your counter for up to five days.
Slice and freeze any leftovers after that to toast and eat them individually.
KERNZA SOURDOUGH BREAD
Kernza’s pleasing, molasses-like sweetness makes it a unique replacement for conventional wheat in baked goods.
It is a domesticated form of wheatgrass developed by scientists at the non-profit Land Institute. When using it in bread, it should be paired with a hard wheat flour, such as bread flour or a high protein all-purpose flour, to ensure a strong structure and decent rise.
As you increase the ratio of Kernza to wheat, the dough will become darker and stickier, and the final loaf will become denser, chewier and more fragrant.
This recipe calls for 25 per cent whole Kernza flour to 75 per cent bread flour, but you can increase the amount up to one-to-one – which is 520 grammes Kernza to 380 grammes bread flour in the final dough (accounting for the bread flour in the levain) – to feature its sweet, almost nutty taste more prominently.
And you can also easily swap out whole Kernza flour for sprouted Kernza flour.
To maximise the ecological benefits of your loaf, try to source local bread flour made from a hard wheat variety, such as Glenn, Bolles, Turkey Red or Red Fife. And once you’ve opened a bag of whole grain flour such as Kernza, be sure to store it in your fridge or freezer to preserve it.
This recipe is fairly straightforward to halve if two loaves are too much for your household – although an extra loaf of freshly baked bread is one of the best gifts you can give.
As with other bread recipes, precision is key. We recommend investing in a kitchen scale and opt for grams to weigh ingredients instead of using volume measurements.
Make Ahead: This recipe requires an active sourdough starter (see related recipe). You will need about two days to complete the recipe, though most of it is hands-off time. Aim to begin building the levain in the morning and bake the loaves the following morning.
Storage Notes: Stored cut side down in a paper bag or bread box, any extra bread will stay relatively fresh on your counter for up to five days. Slice and freeze any leftovers after that to toast and eat them individually.
INGREDIENTS For the levain
– 30 grammes active sourdough starter
– 130 grammes water
– 130 grammes bread flour
For the bread
– 290 grammes levain
– 700 grammes water, at room temperature, divided
– 640 grammes bread flour, plus more for shaping and dusting
– 260 grammes Kernza flour (whole, unsifted)
– 20 grammes fine sea or table salt
DIRECTIONS
The day before you want to make the bread (about eight hours before mixing the final dough), make the levain: Combine the active sourdough starter, water and bread flour in a large mixing bowl. Using a wooden spoon or flexible spatula, mix well, cover and leave to ferment at room temperature for six to eight hours, until at least doubled in size.
Start the bread dough Once the levain is fully risen but has not yet started to collapse, it’s time to mix the final dough.
A good sign that your levain is at its peak is if the bubbles are still protruding above the surface of the mixture, rather than sinking into it.
Add 680 grammes of the water, the bread flour and Kernza flour on top of the levain in the large bowl. Using a wooden spoon or flexible spatula, mix well to fully hydrate the flour. You shouldn’t see any dry pockets of flour.
Pour the salt and remaining 20 grammes of water over the top of the dough, but do not mix it in just yet. Cover the bowl and leave to rest for 30 minutes at room temperature for a modified autolyse (this allows the flour to fully hydrate and prevents the salt from tightening the dough too quickly, keeping it easy to stretch).
Start kneading
Work the salt and additional water into the dough by pinching and folding the dough until it is fully incorporated, then give the dough a few kneads or folds to start building up the dough strength.
When folding the dough, you want to test its elasticity by picking up one side of the dough, stretching it out as far as you can without tearing, and then folding it back over the dough. Rotate and repeat three more times, one for each side, to make up one series of folds.
The dough will stretch less and less as you rotate and repeat; that’s normal. Scrape down the sides of the bowl, cover, and leave to ferment at room temperature for one hour.
Repeat the folding, and rest the dough for another hour.
Repeat the folding a third time, followed by another one-hour rest, for a total of three hours’ fermentation time.
Shaping
At the end of bulk fermentation, the dough will be less sticky and more smooth, with a few bubbles as the sourdough does its leavening work.
Lightly flour a clean work surface and turn the dough out onto it. Divide it into two pieces of roughly 950 grammes each.
Taking the first piece, pat it out into a rough rectangle (about seven by 12 inches), without any air pockets. If using oval bannetons or bowls, you’ll want to shape batards. Stretch the two corners closest to you out and into the centre of the dough, so that it resembles a bicycle seat.
Then, with the short side facing you, roll the dough into a log-shape, trying to seal and tuck the roll as you go to create some tension on the outside of the dough, which will help with shape and rise.
When you’re done rolling, tuck the edges under so the middle is slightly raised. Repeat with the second piece of dough.
If using round bannetons or bowls, you’ll want to shape boules. Stretch each corner out and into the center of the dough, so that it resembles a little dough package.
Then, fold the dough in half so the smooth side is facing up and work your hands in a cupping motion around the loaf, your pinkies pressing against the countertop and under the bottom of the dough mass, to rotate it in a circle and push the dough into the surface of the table to create tension.
You should feel and see the surface of the dough become more taut.
Proofing
If using bannetons, lightly flour the baskets, being sure to dust each ridge. Then, lightly flour the tops of the loaves and place them in the baskets to proof, seam-side facing up.
If using bowls and parchment paper, make sure the parchment pieces hang over the sides of the bowls enough for you to comfortably grab and lift them later.
Place the loaves in the parchment-lined bowls with the seam-side facing down, smooth-side up, for easier transfer.
Let proof on the counter for one hour, then cover and move the dough to the fridge for a final cold proof, for four to 24 hours.
Baking day
Position the baking rack in the middle of the oven, and on it place a large Dutch oven with a lid.
Preheat to 450 degrees for at least 30 minutes.
Carefully remove the heated Dutch oven from the oven. If using a banneton, you can either gently turn the loaf out into the Dutch oven or onto an extra piece of parchment paper, with plenty of extra paper on the edges to grab, making sure the smooth upper surface is facing you.
This can be handy if your Dutch oven is particularly high-walled and you don’t want to reach in to score your loaf. Score the loaf by using a lame, razor blade or sharp knife to cut three deep slashes parallel to each other into the top of the loaf, being mindful of the hot sides of the Dutch oven.
Then, if using parchment, carefully grab the extra paper on the sides like a sling and move the parchment-lined loaf into the hot Dutch oven.
Place the lid back onto the Dutch oven and return it to the oven. Bake for 20 to 25 minutes with the lid on, then remove the lid and bake for another 20 to 25 minutes to set and bronze the crust.
The loaf should sound hollow when tapped.
Remove the loaf from the Dutch oven, transfer to a wire rack, and repeat the scoring and baking process with the second loaf. Let the loaves cool fully, for approximately two hours, before slicing.
LONDON (AFP) – Liverpool boss Jurgen Klopp said he is “very positive” over contract talks with Mohamed Salah, stating that the forward wants to stay at the Premier League club.
The Egypt international, 29, has fewer than 18 months left on his current deal and in an interview published this week said he was not asking “for crazy stuff”.
Reports have suggested that Salah, who has won the Champions League and Premier League with Liverpool, is looking for a weekly salary of more than GBP300,000.
Klopp has said in the past that the contract is not something that can be sorted out quickly but he remains upbeat.
“I know that Mo wants to stay,” he said on Wednesday.
“We want Mo to stay. That’s where we are. It takes time,” he said. “I think it is in a good place. I’m very positive about it. The fans are not as nervous as you (the media) are.
“They know the club and know the people dealing with things here. We cannot say anything about it.”
Salah, who has scored 111 goals in 165 Premier League matches for Liverpool, and is on track for a third Golden Boot in five years, said in an interview with GQ magazine that he wanted to be appreciated.
“I want to stay, but it’s not in my hands,” he said. “It’s in their hands. They know what I want. I’m not asking for crazy stuff.”
Liverpool’s owner, the Fenway Sports Group, is reluctant to hand out lucrative contracts to players once they reach 30, which Salah does in June.
Klopp, however, sees no reason why the forward, currently on Africa Cup of Nations duty, cannot remain at the top well into his mid-30s in the same way that Lionel Messi and Cristiano Ronaldo have done.
“I am as convinced as you can be,” the German said. “He is a world-class player, unbelievable player, great boy, did a lot of great stuff for Liverpool.
“His character, his determination, it’s the way he trains. His attitude, his work-rate is incredible, first in, last out, doing the right stuff.”
His Majesty Sultan Haji Hassanal Bolkiah Mu’izzaddin Waddaulah ibni Al-Marhum Sultan Haji Omar ‘Ali Saifuddien Sa’adul Khairi Waddien, Sultan and Yang Di-Pertuan of Brunei Darussalam stressed on the importance for the Officer Cadet School (OCS) to remain relevant to produce high-calibre Royal Brunei Armed Forces (RBAF) leaders, with emphasis placed on military training and leadership. More details in Friday’s Borneo Bulletin.
Illicit drug activities have been dealt a blow following a December operation dubbed ‘Ice Sibling’, which resulted in the arrest of 23 individuals (20 males and three females) between the ages of 14 and 62. More details in Friday’s Borneo Bulletin.
Brunei Darussalam experienced slight hazy conditions yesterday. A reduction in horizontal visibility ranging between five and seven kilometres has been reported at the Meteorological Observation Station in the Brunei International Airport due to the hazy conditions. More details in Friday’s Borneo Bulletin.
